Home » Posts tagged 'Chicken' (Page 13)
1 package Italian dressing
Brown Sugar (to taste)
Chicken breasts
~Place chicken breasts in 9 x 13 pan. Sprinkle top with brown sugar and Italian dressing
~Bake at 350 for 30 – 40 minutes or until chicken is done
Thanks to Vania VanKirk!
1 package vermicelli (16 oz)
1/2 cup chicken broth
4 cups chopped, cooked chicken breasts
1 can cream of celery soup
1 container sour cream (8 oz)
1 jar sliced mushrooms (6 oz)
1/2 cup shredded Parmesan cheese
1/2 tsp salt
1 tsp pepper
2 cups shredded cheddar cheese (8 oz)
~Cook vermicelli according to package directions, drain. Return to pot and toss with chicken broth
~Stir together chicken, soup, sour cream, mushrooms, salt, pepper and Parmesan cheese. Add to vermicelli. Spoon mixture into 2 lightly greased 11 x 7 baking dishes. Sprinkle each dish with cup of shredded cheddar cheese.
~Bake, covered, at 350 for 30 minutes; uncover and bake for 5 more minutes or until cheese is melted and bubbly.
Thanks to Cheri Buttry!
2 medium onions
4 cloves garlic
4 Tbl vegetable oil
2tsp salt
3 cups chicken broth
4 Tbl chili powder
2 tsp oregano
2 tsp ground cumin
2 cans tomato sauce
12 6” tortillas (can use flour or corn)
3 c shredded chicken*
Shredded co-jack cheese
1 can corn (optional)*
1 can Black beans (optional)*
**Taco fixings (refried beans, olives, lettuce, tomatoes, sour cream etc)
~Preheat oven to 350
~Place vegetable oil in 2-quart saucepan. Chop onion and garlic cloves, add to oil cooking until onions are transparent. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling, reduce heat and simmer uncovered for at least 10 minutes
~Reserve 1/2 of sauce in large bowl
~Add shredded chicken to remaining sauce; simmer for 20 – 30 minutes
~Dip each tortilla shell into reserved sauce coating both sides. Spoon ¼ c chicken into each tortilla, roll tortilla around chicken and place seam side down in a lightly greased baking dish. Repeat until all chicken is gone.
~Pour any remaining sauce over enchiladas and bake uncovered for 20 minutes. Remove enchiladas from oven, sprinkle co-jack cheese and place back in the oven for 10 – 12 minutes or until cheese is totally melted.
~Serve with standard taco fixings
*Add corn and black beans to small portion of sauced chicken prior to putting in tortilla shell to add an extra layer of flavor
Thanks Jenny for the “updated/revised” version!
